Oyster stuffing for turkey

Yield: 1 Servings

Measure Ingredient
½ cup Chopped celery
½ cup Chopped onion
1 Bay leaf
¼ cup Butter or margarine
6 cups Dry bread crumbs
1 tablespoon Chopped parsley
3 cups Chopped oysters
Milk
1 teaspoon Poultry seasoning
Salt and pepper; to taste
2 Eggs; beaten

Cook celery, onion and bay leaf in butter until tender, but not brown.

Remove bay leaf. Add crumbs and parsley to butter mixture. Mix throughly.

Drain oysters; reserve liquid. Add milk to oyster liquid to make 1¾ cups. Add oysters, seasonings and eggs to crumb mixture; add enough liquid mixture to moisten.

YIELD: Stuffing for 10 to 12-pound turkey.

Sister Mary Calasanctius, O.S.F. Little Falls, Minn.

Recipe by: Favorite Recipes of America 1968 Posted to recipelu-digest Volume 01 Number 293 by ctlindab@... on Nov 23, 1997

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